Sorrel
About Sorrel
One of the earliest spring greens, appearing when little else is available. Its tart, lemony flavor comes from oxalic acid. It has been cultivated since ancient Egypt and was a favorite of the Romans. French sorrel is the preferred culinary variety. It is rich in vitamins A and C. It makes excellent soup - shchi in Russia and soupe a loseille in France are traditional dishes. It should be eaten in moderation due to oxalic acid content. It is one of the easiest perennial greens to grow. It naturalizes freely. The leaves are arrow-shaped and distinctive. It was used to cool fevers in medieval medicine.
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